March 6, 2004
ANYBODY GOT A SPARE HICKORY-SMOKED CHICKEN?:
Hickory-Smoked-Chicken Chile Relleno (Texas Monthly, October 1993)
Chile Relleno6 large whole poblano chiles
2 tablespoons vegetable oil
1 2 1/2-pound hickory-smoked chicken
2 celery stalks, finely chopped
1/2 cup finely chopped yellow onion
1/2 cup pecan pieces
1 tablespoon unsalted butter
2 small pears, thinly sliced
1/4 cup Riesling wine
Mango-fig chutney (see recipe, below), 2 tablespoons per servingRub chiles with oil, then roast over coals or open flame until blistered. Peel skin off under running water. Cut off tops (reserve) and clean out seeds. Keep chiles warm. Discard bones, skin, and fat from chicken. Shred meat.
Saute celery, onions, and pecans in butter for 3 minutes. Add pears and wine. Reduce heat and cook until pears are tender. Add chicken and heat through.
Spoon mixture into chiles, place each on bed of warm mango-fig chutney, and replace tops. Serve with plantain chips. Serves 6.
A bed of rice would seem sufficient, rather that chutney & chips. Posted by Orrin Judd at March 6, 2004 9:18 AM
But plantain chips are YUMMY. They wreak havoc with my attempts to eat healthy, of course, because I have a hard time being moderate with my consumption. :)
Posted by: kevin whited at March 6, 2004 11:11 AMOJ:
Hickory (or any other wood) smoked chicken is easy. Just take a small aluminum drip pan for a gas grill, put about a cup or so of wood chips - soaked or unsoaked, depending on size of chips and how much smoke you want - into it and put the pan next to the charcoal or directly onto a gas burner. Cook chicken using indirect method.
I imagine up there wood chips are everywhere but I buy all sorts on line.
Posted by: Rick T. at March 6, 2004 3:52 PMThe new Chipotle Tabasco sauce would go very well with this.
Posted by: Robert Schwartz at March 6, 2004 9:13 PM